Name: Onion Muffuletta Sandwich
Ingredients: 1 c Chopped Vidalia onion; 1/2 c Drained small Spanish pimiento-stuffed green olives; 1/4 c Olive oil; (preferably extra-virgin); 1/4 c Sliced fresh basil or 1 tablespoon dried; 2 tb Drained capers; 1 tb Red wine vinegar; 1 ts Chopped fresh oregano or 1/2 teaspoon dried; 1 24-inch long French or sourdough baguette; split lengthwise; 12 oz Assorted sliced deli meats and cheeses; (such as ham, mortadella, salami, provolone cheese and mozzarella cheese); 4 Servings.

In the beginning God created the heavens and the earth (Gen. 1:1). …When these words were first written, they presented a challenge to all religions of the world. They made a claim for the God of Israel, the God of the Bible: He alone is God; He alone is the Creator. Ever since, they have challenged the philosophies and world views of mankind, and continue to do so today. They affirm, without reservation, that the universe in which we live is not an accident, not the chance result of “nature” or “evolution.” It is the handiwork of the living God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Spanish		1	Servings

INGREDIENTS

1	c	Chopped Vidalia onion
1/2	c	Drained small Spanish pimiento-stuffed green olives
1/4	c	Olive oil; (preferably extra-virgin)
1/4	c	Sliced fresh basil or 1 tablespoon dried
2	tb	Drained capers
1	tb	Red wine vinegar
1	ts	Chopped fresh oregano or 1/2 teaspoon dried
1		24-inch long French or sourdough baguette; split lengthwise
12	oz	Assorted sliced deli meats and cheeses; (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)
	4	Servings.

INSTRUCTIONS

Vidalias star in a nice version of the relish that is essential to this New
Orleans specialty. Try the relish on grilled halibut, too.
Can be prepared in 45 minutes or less but requires additional unattended
time.
Combine first 7 ingredients in processor and chop finely. Transfer to bowl.
Let stand 1 hour at room temperature.
Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats
and cheeses on bottom half of bread. Cover with top half of bread. Cut
diagonally into 4 sandwiches.
Bon Appétit June 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

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